Gazpacho

• 8 cups tomato juice
• 2 tablespoons beef bouillon (I like Superior Touch, Better Than Bouillon) or 2 tablespoons vegetable bouillon (I like Superior Touch, Better Than Bouillon)
• 4 ripe tomatoes, diced
• 1 unpeeled cucumber, diced
• 1 green peppers or 1 yellow pepper, diced
• 1 vidalia onion
• 34 cup red wine vinegar
• 3 tablespoons extra virgin olive oil
• 2 teaspoons Worcestershire sauce or 2 teaspoons vegetarian worcestershire sauce
• 6 drops Tabasco sauce

1. In a saucepan, boil 1 cup of tomato juice and mix with bouillon until dissolved.
2. Let cool for several minutes.
3. In a large bowl, combine remaining tomato juice with the rest of the ingredients.
4. Stir in tomato juice-bouillon mixture.
5. Chill for several hours (preferably overnight).

tomato juice, beef bouillon, tomatoes, cucumber, green peppers, vidalia onion, red wine vinegar, extra virgin olive oil, worcestershire sauce, tabasco sauce

Taken from www.food.com/recipe/gazpacho-519658 (may not work)